Snowball Cookies

Perfect Holiday Cookies! Snowball cookies! These are known by so many names around the world Mexican wedding cookies, Pecan Balls, Snow drops, Polvorones, Italian Butterballs and Viennese Sugar Balls to name a few.The shortbread itself is not that sweet and so the powdered sugar adds just the right amount of sweetness that makes these cookies irresistible. They are buttery, melt in your mouth, have a little bit of bite from the added nuts and are honestly hard to resist.

5 from 1 vote

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Prep Time 20

Cook Time 10

Resting Time 15

Course Dessert

Ingredients

2 1/4 cups all-purpose flour
3/4 cup pecans finely chopped
1/2 teaspoon salt
1 cup unsalted butter room temperature
1 teaspoon vanilla
1/2 cup powdered sugar plus extra for dusting
2 teaspoons orange or lemon zest optional

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix flour, pecans and salt. Set aside.
Beat butter, vanilla, orange or lemon zest and powdered sugar with a mixer until creamy.
Lower mixer speed and add dry ingredients to butter and sugar mixture.
Refrigerate dough for 15 minutes to cool and to make slightly firm so that it is easier to roll.
Use your tablespoon to help form 1 inch balls using your palms to roll them.
Bake in oven for 8-10 minutes or until bottom edges of cookies are lightly browned.
Cool a few minutes until you’re able to handle the cookies. Roll in powdered sugar and place on a rack to cool completely.
After the cookies have cooled completely roll them in powdered sugar again. The cookies are not that sweet without the powdered sugar coating so this step is essential and should absolutely not be skipped.
Enjoy!